Chickpea and Lentil Curry
An easy creamy chickpea and lentil curry with coconut milk that is ready in around 20 minutes using simple ingredients. Enjoy it over rice, potatoes or with flat bread for a cozy meal.
Servings: 4 servings
Calories: 631kcal
Ingredients
- ¼ cup Water divided into 2
- 1 large Onion finely diced
- 1 can Chickpeas drained
- 1 can Lentils drained
- 3-4 medium cloves Garlic crushed
- 2 cubes Vegetable bouillon
- 1 can Coconut milk or coconut cream
- 1¼ cup Tomato puree (aka passata)
- 2 cups Spinach leaves Optional (or kale leaves or nasturtium leaves)
- 1 handful Cilantro chopped for garnishing
- 1 teaspoon Maple Syrup or coconut sugar
Spices
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- ½ teaspoon Ground paprika or to taste
- ¼ teaspoon Ground cayenne pepper or to taste
Instructions
- In a large non-stick pot, over high heat, add ⅛ cup of water and let it gently bubble, then add the diced onion. Sweat these until they have softened. The onions will have dried a little, stir through another ⅛ cup of water to prevent the onion from sticking. Stir through all the spices to coat the onions and garlic in the spices. Cook for a minute or so.¼ cup Water, 1 large Onion, 1 teaspoon Ground ginger, 1 teaspoon Ground cumin, 1 teaspoon Ground coriander, 1 teaspoon Ground turmeric, ½ teaspoon Ground paprika, ¼ teaspoon Ground cayenne pepper
- Add the tomato puree (passata), maple syrup, chickpeas, lentils and vegetable bouillon. Give it a good stir to incorporate all of these ingredients together. Stir in the coconut milk (or coconut cream) and crushed garlic to the tomato mixture and mix well. This will give your curry a creamy texture. Turn the heat down to medium and simmer for 10 minutes with the lid on.1 can Chickpeas, 1 can Lentils, 3-4 medium cloves Garlic, 2 cubes Vegetable bouillon, 1 can Coconut milk, 1¼ cup Tomato puree, 1 teaspoon Maple Syrup
- If adding chopped spinach leaves (or similar, see variations written in the above article) stir this through and simmer for another two minutes. Turn the heat off and serve warm over rice, or potatoes or with flatbread. Garnish with fresh chopped cilantro (coriander leaves).2 cups Spinach leaves, 1 handful Cilantro
Video
Notes
If the can of coconut milk has solidified, that is totally fine, use it as is.
For more information about the ingredients, check out the information provided above this recipe card.
People also love my curried barley porridge.
Nutrition
Calories: 631kcal | Carbohydrates: 81g | Protein: 32g | Fat: 22g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 143mg | Potassium: 1784mg | Fiber: 36g | Sugar: 9g | Vitamin A: 2116IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 14mg